Pork/ Potatoes/ Sauces/Condiments

Ham and Potato Au Gratin

Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal.Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal ~ The Complete Savorist It may be days past Easter, but I still have had ham to use up.  I have not cooked a lot this week, trying to eat through the contents of my refrigerator, but the time came I needed to make something with the ham.  This year I purchased a boneless ham, so making a soup with the bone was out.  Then I decided to truly be evil, break all the rules, and just be decadent.  My diabetic friend took the appropriate amount of insulin, I ate high protein meals/snacks throughout the day, all so I could make something neither of us should eat, but definitely wanted to eat.

Au Gratin potatoes are a staple on my maternal grandmother’s holiday table.  This is not her version.  I will make that dish one day soon.  Today I wanted something more saucy.  I made a creamy, cheesy sauce. Once the sauce was made, I just poured it over the top and let it work its way down to the bottom.This dish is fairly easy to make, it does take a tiny bit of time in the assembly, but well worth the effort.  Once it is in the oven, you get to walk away and return to folding laundry, chasing the kids, or lounging about reading the latest best seller (sure hope it’s the latter.)Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal ~ The Complete Savorist I realize we aren’t all using the exact same size baking pan/dish, so my directions for potatoes is broad.  I planned to use five, but only four fit. Also, to slice my potatoes, I used a Mandolin slicer.  I have decent knife skills, but slicing that many potatoes paper thin requires more patience than I think I have.  I love to keep the skins on my potatoes (or I’m lazy, you decide), so I simply scrub them clean and slice.

For my cheese, I just grate up whatever I have that is open.  I usually have at least 6 different types of cheese on hand.  This was made with 6 oz sharp cheddar and 4 oz Monterrey Jack, but all cheddar or all Jack would be perfectly delicious.

Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal ~ The Complete Savorist
Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal ~ The Complete Savorist

Ham and Potato Au Gratin

Author: Michelle De La Cerda
Print

Ingredients

  • 1 lb ham; cubed
  • 4-6 medium russets; thinly sliced

Cheese Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 11/2 cups milk
  • 10 oz cheese; grated
  • Salt/pepper to taste
  • Pinch-1/8 tsp of nutmeg

Instructions

  1. In a large sauce pan, melt the butter.
  2. Slowly whisk in the flour.
  3. The roux will become paste-like.
  4. Make sure the roux is smooth, that there are no lumps or the sauce will taste gritty.
  5. Once the roux is completed, add the milk, mix well.
  6. Add the salt, pepper, and nutmeg.
  7. Slowly add the cheese, small bits at a time, stirring it well as it melts.
  8. Once the cheese has melted, and the sauce is seasoned to taste, set it aside.
  9. Grease a baking dish and place a layer of potatoes.
  10. Overlap them, filling any holes.
  11. Once the layer is placed, sprinkle some salt and pepper over the potatoes and then add a spoonful or two of the cheese sauce.
  12. Spread the cubed ham over the potatoes in a single layer.
  13. Add another layer of potatoes and repeat the steps over (seasonings, cheese sauce, ham, potatoes) until 1/2" before the rim has been reached.
  14. Pour the remaining cheese sauce over the top of the potatoes, allowing it to work its way down.  Garnish, if desired. Cover with foil.
  15. Bake in a 400º preheated oven for 11/2 hours.
  16. The last 15 minutes of cooking, remove the foil and allow to finish cooking uncovered.
  17. When done, allow to rest for at least 5 minutes before cutting into it. Serve.
Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal ~ The Complete Savorist Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal ~ The Complete Savorist Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal ~ The Complete Savorist

 

Thank you for sharing!

You Might Also Like

28 Comments

  • Reply
    Betty Holt
    April 25, 2014 at 3:37 pm

    This looks so good, I am going to try ths.

    • Reply
      Michelle
      August 29, 2014 at 12:40 am

      Hope you love it…I know you will.

  • Reply
    Cindy Gordon
    August 29, 2014 at 7:53 am

    I know its breakfast, but this looks amazing and I am hungry!

    • Reply
      Michelle
      September 3, 2014 at 1:04 am

      These were cheesy good. Even though it was breakfast time when you saw them, Add a egg on top of your slice and call it breakfast. I won’t tell!

  • Reply
    Sandi @sandigtweets
    August 29, 2014 at 9:21 am

    Wow, this looks incredible! We love potatoes and cheese. This looks like an easy dish to make ahead and then just toss in the oven when ready.

    • Reply
      Michelle
      September 3, 2014 at 1:05 am

      Sandi, they are. During the holidays I always make them ahead of time and then just pop them in the oven when it’s closer to dinner.

  • Reply
    Healing Tomato
    August 29, 2014 at 10:16 pm

    What a lovely recipe. I like potatoes anytime.

    • Reply
      Michelle
      September 3, 2014 at 1:05 am

      They truly are good for B, L, or D!

  • Reply
    janelle
    September 2, 2014 at 11:44 am

    this just screams fall! looks good

    • Reply
      Michelle
      September 3, 2014 at 1:06 am

      They are good. But it’s cheese and potatoes, and ham…so what’s not to love.

  • Reply
    Arman @ thebigmansworld
    April 11, 2015 at 1:14 am

    This totally has to qualify as a breakfast…Right?

    • Reply
      Michelle
      April 11, 2015 at 10:34 pm

      If you’re going to eat it for breakfast, add a scrambled egg…otherwise, side or main dish.

  • Reply
    Marye
    April 11, 2015 at 5:04 am

    One of my favorite comfort foods! It’s such a satisfying supper. 🙂

  • Reply
    Meg @ With Salt and Wit
    February 22, 2016 at 5:57 am

    We always have a cheesy potato dish at Easter and thinking this ham version is needed! So cheesy!

  • Reply
    Kacey @ The Cookie Writer
    February 22, 2016 at 6:09 am

    This is my go-to after Easter meal. I mean, it just makes so much sense! And yours looks amazing (and it would save me all the work if you brought yours over here!)

  • Reply
    Emily
    February 22, 2016 at 6:25 am

    oh wow!! that looks so so good! I haven’t made Au Gratin potatoes in so long, but I know I will be making them soon after seeing all these gorgeous photos!

  • Reply
    Heather | All Roads Lead to the Kitchen
    February 22, 2016 at 7:31 am

    This is one of my favorite things to eat – total comfort food for me…reminds me of being a kid. It looks super delicious!

  • Reply
    Nicole
    February 22, 2016 at 5:29 pm

    This looks amazing! Pinned it.

  • Reply
    Carol Borchardt
    February 22, 2016 at 6:57 pm

    I’m very happy I found your recipe! I’ve tried to make potatoes au gratin from scratch numerous times and I’ve always had a problem with the cheese getting funky. Awesome idea to make a cheese sauce first!

  • Reply
    Stephanie
    February 22, 2016 at 7:40 pm

    There is just something so perfect about potatoes, ham, and cheese together. I am now dreaming of making this and the cheese combinations I want to try. My go to with ham is usually Gruyere, and that is a nice melting cheese as well. Yeah, this is going to happen really soon!

  • Reply
    Nutmeg Nanny
    February 22, 2016 at 9:02 pm

    These au gratin potatoes look fabulous! Love that they are packed with ham!

  • Reply
    Kelly
    February 22, 2016 at 10:32 pm

    Oh, this is one of my favorite comfort foods! I’ll definitely be giving your recipe a try – thanks so much for sharing!

  • Reply
    Carrie @Frugal Foodie Mama
    February 23, 2016 at 6:16 am

    This is such a classic side dish! We have it almost every year at Easter dinner. 🙂

  • Reply
    eat good 4 life
    February 23, 2016 at 7:55 am

    I love potatoes so I am sure I would love this recipe. It looks very easy too!!

  • Reply
    Deb @ Cooking on the Front Burner
    February 23, 2016 at 6:24 pm

    I pretty much could live on potatoes! This dish would made a perfect side to any main course.

  • Reply
    Cami @ The Crafting Nook
    February 24, 2016 at 6:15 am

    Oh WOW this looks amazing and so mouthwatering. I love potato and love to try new different things! This way of making potato is going straight to my list!

    Hugs

  • Reply
    17 Leftover Ham Recipes - A Dish of Daily Life
    March 3, 2016 at 5:01 am

    […] Ham and Potato Au Gratin from the Complete Savorist […]

  • Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares